In the middle of this summer I got the idea for Holiday Banana Pudding using Speculaas cookies instead of vanilla wafers. I waited for almost 6 months to finally make it.
Speculaas cookies are one of my favorite cookies. They are thin and crunchy shortbread biscuits from Northern Europe (Netherlands, Belgium, Germany, France), so fragrant and full of almonds and Christmas spices like cinnamon, cardamom, cloves, nutmeg, ginger, and white pepper (similar to Black Pepper Cookies). Wooden stamp is used to decorate the cookies with images of windmill, elephant, mermaid etc.
If you layer your banana pudding with these cookies, it will not only taste Christmassy, but it will look pretty as well.
Of course, you can also choose to make classic Homemade Banana Pudding:
- 3 cups cold milk
- 2 oz pkg. vanilla instant pudding 3.4 . each
- 3 medium bananas sliced
- 1 oz tub whipped topping 8 .
- Speculaas cookies or Speculoos
In a large bowl, mix together milk with pudding mixes until well blended. Let stand for 5 minutes.
Arrange a layer of Speculaas cookies on bottom of 2-qt. serving bowl. Top with a layer of banana slices and spread with vanilla pudding.
Repeat all layers one more time. Top with a layer of cookies. Refrigerate for 3 hours.